So about these Fries

I decided that there are not enough topics now open on the subject of fries so thought that I would start one! So tell me do you people like different things on your fries at different times of the year?
Do you like your fries fat or skinny? Do you like the ridged ones? Do you prefer your fries with the skins on? This seems to be a topic that loves being discussed so on with the fries.

When done properly, nothing beats the fries from Nathan's

Recently the wife and I have been really enjoying Sweet Potato fries. I once had them a long time ago in the Seattle area with a maple syrup and mustard dip. They were excellent.

I love fresh cut fries with the skins on pretty well done, no ridges, with sea salt. Ketchup if i'm in the mood and pass on the cheese.
Not a big fan of seeing fries in or on a sandwich

good medium cut, skin on fries...sweep them across the top of a rack of ribs to soak up tasty bbq sauce!

I miss "Boardwalk Fries" I thought they were done perfectly and always fresh. I've tried duplicating them at home, even "twice" frying I have no luck only soggy fries.

quote:

Originally posted by Mrs.Crunch

I love fresh cut fries with the skins on pretty well done, no ridges, with sea salt. Ketchup if i'm in the mood and pass on the cheese.
Not a big fan of seeing fries in or on a sandwich

So... I guess this is pretty much out of the question?

quote:

Originally posted by Greymo

I decided that there are not enough topics now open on the subject of fries so thought that I would start one! So tell me do you people like different things on your fries at different times of the year?
o)]

You almost got me.

The Primanti Bros thing doesn't appeal to me--at least not in theory as I've never eaten there. Soggy fries aren't appetizing IMO. That's also why fries w/ cheese on top or with gravy on them isn't on my "menu."

I love fries hot and crisp, with or w/o the skins still on. A touch of salt and perhaps a good dipping sauce, even Heinz 57. But, for me, it's all about the potato rather than any topping. I recently had them fried in duck fat...OMG! Scary good.

I don't care much for fries, but if I ever do have themI require vinegar.

I especially detest skinny fries of the sort popularized by places such as McDonald's.

quote:

Originally posted by Ciaoman

The Primanti Bros thing doesn't appeal to me--at least not in theory as I've never eaten there. Soggy fries aren't appetizing IMO. That's also why fries w/ cheese on top or with gravy on them isn't on my "menu."

Perhaps you are right about the sandwich, but it is allegedly such a Pittsburgh "classic" that I want to have at least one before I die. I found out that there are two Primanti's branches about 50 miles from my home, so I may get a chance sooner than I thought.

http://www.primantibrothers.com/menu/florida/

Pittsburgher with extra egg, extra cheese, and onions, I think.

quote:

Originally posted by Michael Hoffman

I don't care much for fries, but if I ever do have themI require vinegar.

I especially detest skinny fries of the sort popularized by places such as McDonald's.

Then "Steak and Shake" fries are a BIG taboo!

We have a BBQ place here that serves a great steak fry. They're not cooked until ordered so you have to wait a few, then they lightly dust them with a blend of their own seasoned salt that has a slight bit of pepper in it. I can make a meal out of those.

Anything from Steak and Shake is a big taboo as far as I'm concerned.

Oh no!! I love Steak and Shake fries. I guess I am 'tabooed'.

I eat "Steak and Shake" maybe once every other year, don't really have anything against it but since I work nearly right across the street from "Copper Monkey" I'd rather walk over there and get a nice fat "University Avenue Steak Burger" with chips these days. They started using a "seasoned" fry there that is crap,they used to have excellent fries.

I've been to Steak and Shake several times with my grandson. I have never been able to get a hamburger -- sorry, they call them steakburgers -- that was anything but dry as a bone and cooked till it was briquet-like. After finally seeing the way they cook the things, putting wooden boards over them as they cook to press them down and get rid of all possible moisture, I know why they come out the way they do.

The thing I absolutely hate is that you can't find any fries anymore without crispy coating on them! I want potatoes and dextrose! Who thought this was a good idea? I'd rather have soggy fries even compared to the disgusting coating.

quote:

Originally posted by Rusty246

I've tried duplicating them at home, even "twice" frying I have no luck only soggy fries.

Rusty, I have had great success with twice frying. Of course I haven't done it for years. The technique was from an old David Rosengarten show on fish and chips.
Boy did I get lucky!
http://me-eats.blogspot.com/2006/02/frying-game.html
It's the same procedure.
Be dilligent with the procedure. Wait for the pan to get to the proper temps and dont overcrowd your pan. I think that is why you are getting soggy fries.
Alton Brown also has a demo on YouTube.
It's in 2 parts:
http://www.youtube.com/watch?v=s1bKvLrz_lI
http://www.youtube.com/watch?v=CY49Xxol_WY&feature=related

I was at Hall of Fame Hot Dogs the other week, and one of the owners asked of I wanted to try "sweet fries". I thought he meant sweet-potato fries, which are on the menu. But noooo...., I got crinkle-cut fries coated with cinnamon sugar. He said, "The ladies love them." I told him that they really didn't have a flavor profile to go with a hot dog with mustard and sauerkraut.

BEWARE OF SWEET FRIES!!!

If eating fish and chips- plenty of salt and vinegar.
Otherwise, thick cut fries with (gasp!) a good mayonaise for dipping.

I like ketchup on fries but usually never use it, plain fried with salt and pepper are great.

ConeyIslandLou- I agree. Nathan's fries, when they are cooked right, are the best. Sometimes they just aren't cooked enough and are raw in the middle. I usually get the cheese fries. They are the only thick cut fries I like. I'm not a fan of steak fries.

Besides Nathan's fries, All-American in Massapequa, NY has killer fries. I ate there at least twice a week the first 25 years of my life. I have since moved to FL, and crave their fries. I just found a Nathan's restaurant in the Walmart Supercenter in Orange City, so I can get my Nathan's fix.

Here's the link for the All-American review. The pictures do not do the fries justice.
http://www.roadfood.com/Reviews/Overview.aspx?RefID=3126

I admit, I like Steak n Shake fries, as well as their steakburgers and shakes. I don't go that often, but I would choose Steak and Shake over any of the fast-food burger places.

As for McDonald's fries, I am not a big fan of the golden arches, but I do like their fries. I ask for them well done and dip them in sweet and sour sauce. Usually get them with a McRib, when they have them. It's a guilty pleasure!

quote:

Originally posted by Frankman

quote:

Originally posted by Rusty246

I've tried duplicating them at home, even "twice" frying I have no luck only soggy fries.

Rusty, I have had great success with twice frying. Of course I haven't done it for years. The technique was from an old David Rosengarten show on fish and chips.
Boy did I get lucky!
http://me-eats.blogspot.com/2006/02/frying-game.html
It's the same procedure.
Be dilligent with the procedure. Wait for the pan to get to the proper temps and dont overcrowd your pan. I think that is why you are getting soggy fries.
Alton Brown also has a demo on YouTube.
It's in 2 parts:
http://www.youtube.com/watch?v=s1bKvLrz_lI
http://www.youtube.com/watch?v=CY49Xxol_WY&feature=related

Thanks Frankman, I'll give it another try, I had the potato type and cut right so it must have been my temp. I was really embarassed that I could mess something so seemingly easy up.
And I have to also agree with the above poster on the "coated" fries.

I haven't had crinkle cut fries for years but remember loving them because of all the crunchy surface. If the fries have creamy insides and crunchy outsides, they don't need topping. For regular fries I like tartar sauce or catsup.

quote:

Originally posted by Frankman

quote:

Originally posted by Rusty246

I've tried duplicating them at home, even "twice" frying I have no luck only soggy fries.

Rusty, I have had great success with twice frying. Of course I haven't done it for years. The technique was from an old David Rosengarten show on fish and chips.
Boy did I get lucky!
http://me-eats.blogspot.com/2006/02/frying-game.html
It's the same procedure.
Be dilligent with the procedure. Wait for the pan to get to the proper temps and dont overcrowd your pan. I think that is why you are getting soggy fries.
Alton Brown also has a demo on YouTube.
It's in 2 parts:
http://www.youtube.com/watch?v=s1bKvLrz_lI
http://www.youtube.com/watch?v=CY49Xxol_WY&feature=related

Frankman, I think you got the steps reversed.

This is the Hollywood Fries directions:

Cut fries.
Soak in cold water; wash off starch.

Par-fry @ 325º for 5 minutes.

Drain; place in container to steam for one hour.

Finish-fry @ 370º for 3-1/2 minutes.

(I think this was for 1/4" fries)

---

Anthony Bourdain method:

Cut potatoes into 1/2" strips, drop into ice water. Leave in water 30 minutes to overnight; rinse starch off in cold water.

Blanch for 6-8 minutes @280º, until they are soft and semi-translucent white. Let rest for at least 15 minutes.

Fry @ 375º for 2-3 minutes, until they are crispy and golden brown.
Immediately drop the fries into a large bowwl lined with a clean, dry towel. Add salt to taste, and whip out the towel. Toss, and serve while hot.

You gota do Primate's in the Burg, Miami. And then you have to go to the one in the Strip. It's the original. There is nothing like it in the world. I've trying to get them to open in Charlotte, NC. Go for it. You will love every bite.

Nobody is missing anything when it comes to Primanti Bros. sandwiches. They taste as bad as they look.

Anyways, I prefer larger, soggy fries either drenched in ketchup or gravy. I cant stand shoestring fries or super crispy ones.

Latest French fry affair: Giardina's Rest. in Greenwood,Ms. After Tamale App. they brought out what appeared to be blond railroad tie size fries. They were excellant start to finish. Different from any other I've ever had.We went on to soft shell crabs and cannaloni.

MiamiDon - You do have to try the Primanti sandwich. Perhaps you can post on the concept and quality of the ingredients used, etc. There is one near you in Ft. Lauderdale that also serves pizza. But, I do not believe it is affiliated with the original owner in Pittsburgh. It may be a distant relative? Happy eating!

I am very familiar with Primanti's in Pittsburgh.

I am a big fan of crinkle cut. I can get lot's of Heinz 57 sauce on them..
Don't like shoestrings,, steak fries are also another favorite...

I like joint compound on my fries, the more the better. It's a challenge to eat everything before it hardens.

Hate shoestrings too...And yes, Nathan's,when fresh made correctly can't be beat....When in England...great "chips" must have MALT vinegar!...regular fries,just a good ketchup. I'm not one for cheese fries...that gooey cheese on so many things these days...all you taste is gooey cheese...a waste of a great fry!

There isn't a potato made that isn't my friend, EXCEPT soggy fries. I care less about what shape or how it's cut vs. how it's cooked -should always be crispy on the outside, and fluffy on the inside. I love a good steak fry when it's hot and fresh out of the fryer. (my confession is that I also love those little bits that get stuck in the fryer and cooked an extra time or two and are pretty much nothing but a crispy bite of hot grease)

I like regular potatoes that get a good overnight soak to remove some of the starch. Then i like 'em cooked twice, once slow and low and a second time in hot oil to get crispy. And I like a lot of ground black pepper along with salt. Gotta have Heinz. Imitation "catsup" doesn't do it for me.

Never a frie fan untill the wife started making them at home the love what makes them so awesome no love at McD's.

Anyone ever had animal fries from In & Out Burger? Fries with grilled onions & covered with thousand island! I said yuk until I tried them.

quote:

Originally posted by ConeyIslandLou

When done properly, nothing beats the fries from Nathan's

Nathan's fries are exactly like the ones I grew up eating at Savin Rock in West Haven, Connecticut. Not being able to get them that way, I don't bother ordering fries.

What's the deal with Penn Station fries? I think they are semi nasty.

quote:

Originally posted by leethebard

I'm not one for cheese fries...that gooey cheese on so many things these days...all you taste is gooey cheese...a waste of a great fry!

abolutely! who would ever put cheese on something so great a culinary ingredient as the fried potato?!?